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Philly Cheese Fries

Cultivator Kitchen
Servings 2 people


Oil-Free Baked Fries

  • 5 medium gold potatoes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1/2 tbsp water

Caramelized Veggies

  • 1/2 onion, sliced
  • 1 green bell pepper, sliced
  • 1/2 cup mushrooms, sliced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp water
  • 2 tbsp coconut aminos

1 cup of my Alfredo Cheese Sauce


    • Cut the potatoes in half lengthwise, then slide them into fry shape.
    • In a large bowl toss the potatoes with the water and then add the spices, mix to coat evenly.
    • Spread the fries evenly on a baking pan with a silicone mat or parchment paper. Bake at 425F for 30 minutes, flipping halfway through.
    • While the fries are baking, make the cheese sauce (see link above) and the caramelized veggies.
    • Add the water to a pan on medium high heat and then add your onions, cook 1-2 minutes.
    • Add the pepper and mushroom slices and saute till all the water has evaporated, they should begin to soften.
    • Once they start to brown add your coconut aminos and spices, mix to distribute evenly over the veggies, then let cook 2-3 minutes until the veggies are fully caramelized.
    • When the fries are ready add them to 2 large plates and top with the caramelized veggies and then drizzle with the cheese sauce. Serve & enjoy!